Cooking Instructions
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Step 1
Mix
Powdered Peanut Butter (15 g)
with
Water (45 mL)
, then add to small sauce pan with
Semi-Sweet Chocolate Chips (85 g)
,
Creamy Peanut Butter (80 g)
and
Raw Honey (115 g)
. Cook over medium-low heat, stirring continuously, until all chocolate chips have melted and ingredients are well combined.
Step 2
Remove from heat and allow to cool for a few minutes.
Step 3
Meanwhile, add
Kettle Corn (1 bag)
to large bowl, then sort to remove any small kernels.
Step 4
Coat 9x13 baking dish with nonstick spray and set aside.
Step 5
Once chocolate peanut butter mixture has cooled slightly, pour over popcorn in large bowl and use spatula to mix thoroughly until all popcorn is fully coated.
Step 6
Spoon chocolate covered popcorn into prepared 9x13 baking dish. Use spatula to press popcorn firmly into even layer, then put in refrigerator 25-30 minutes or until bars have harden enough to cut through with sharp knife.
